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Haemul Pajeon (seafood pancake)


For the dipping sauce:

  • 2 spring onions, finely diced

  • 4 tbsp soy sauce

  • 1 1/2 tbsp rice vinegar

  • 1 tbsp roasted sesame oil

  • 1 tbsp crushed roasted sesame seeds

  • 1 tbsp Korean chili flakes (gochugaru)

For the batter:

  • 300 mL cold water

  • 100g rice flour

  • 556g self-rising flour

  • 2 tbsp Korean soybean paste (doenjang)

  • 10 grings of black pepper

  • 3 large pinches sea salt

  • 10 jumbo tiger prawns, shelled, deveined and butterflied, dried well on paper towels

  • 5 spring onions, julienned

  • 4 large diver scallops, corals removed, thinly sliced, dried well on paper towels

  • 2 red chilis, cut into long, thin strips with seeds

  • 1 green chili, cut into long, thin strips with seeds

  • 2 large cloves garlic, grated

  • 5-6 tbsp vegetable oil, for frying


  1. For the dipping sauce: mix together the ingredients for the dipping sauce and set aside.

  2. For the batter: in a large bowl, gently whisk together the first 6 ingredients until smooth. Add the remaining ingredients and mix to coat well and evenly.

  3. Heat the 3 tbsp vegetable oil in a large non-stick frying pan over medium-high heat.

  4. Once hot, spoon in 1/3 of the batter and spread it out evenly to make a rectangular pancake, measuring about 6x7 inches (15x18 centimeters).

  5. Fry until golden brown and crispy on the bottom, 3-4 minutes. Flip over carefully and cook until the other side is golden, another 3-4 minutes. Set and drain on paper towels.

  6. Working in batches, make 2 more pancakes, drizzling more oil as necessary, about 2-3 tbsp per pancakes and adjusting the heat down as needed.

  7. Cut the pancakes into pieces to desired size and transfer to a serving plate.

  8. Serve immediately with the dipping sauce. Enjoy!

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